A comforting and flavorful soup featuring cannellini beans and aromatic herbs, perfect for a cozy meal.
Rinse and drain the cannellini beans thoroughly.
Rinsing canned beans removes excess sodium and improves their flavor.
Heat the olive oil in a large pot over medium heat.
Using medium heat prevents the oil from burning and retains its flavor.
Add the chopped onion, carrot, and celery to the pot. Sauté until softened, about 8 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the minced garlic and rosemary. Cook for an additional 2 minutes.
Adding garlic and herbs at this stage enhances their aroma and flavor.
Pour in the vegetable stock and add the beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Blend half of the soup until smooth, then return it to the pot.
Blending part of the soup creates a creamy texture while retaining some chunks.
Stir in the cream and season with black pepper to taste.
Taste the soup before adding salt, as the stock and cheese may already provide enough.
Ladle the soup into bowls and garnish with grated parmesan and chopped parsley.
Serve with crusty bread for a complete and satisfying meal.
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